Recipe Sifter

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

Caramel apple cheesecake on a graham cracker crust with a gooey caramel layer, cinnamon-apple cream cheese filling, and a caramel-apple-pecan topping. A fall showstopper dessert.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Multi-grain nut bread made in a bread machine with seven flours and grains, walnuts, sunflower seeds, sesame, and poppy seeds. Dense, hearty, and honey-sweetened.

Bread machine cornmeal bread that bakes up high and golden with a sturdy crumb. Yellow cornmeal, bread flour, and an egg give the loaf a tender bite with subtle corn sweetness.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.

Whole wheat flour and walnuts make the crust nutty and tasty, instead of all butter, use some butter and some canola oil to reduce the saturated fat without reducing the yummy flavor and texture. Granny smith and some delicious apricot jam are enough to make this tart shine.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Three-layer German chocolate cake with coconut-pecan frosting, rich cocoa layers, and drizzled chocolate topping. Classic American dessert for birthdays and celebrations.

Pecan streusel coffee cake with cinnamon-brown sugar streusel swirled through a tender Greek yogurt cake. A brunch classic with a hidden streusel layer and a golden crumble top.

Mom's Sugar Cookies with Cream Cheese Frosting recipe